Soft And Delicious Two Hour Whole Wheat Bread Food

SOFT WHOLE WHEAT BREAD

Steps:

• Place the warm water in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
• Add the honey and butter.
• Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.
• Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
• Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
• Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
• Lightly mist a 9x5-inch loaf pan with non-stick spray.
• Punch down the dough and shape it into a loaf.
• Place in prepared pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
• Preheat the oven to 350°F.
• Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

THE VERY BEST WHOLE WHEAT BREAD

Steps:

• In the bowl of a stand mixer fitted with a dough hook, mix together 3 1/2 cups white whole wheat flour, vital wheat gluten, and quick-rise yeast until well combined.
• Add the water and mix for one minute, scraping down bowl halfway through. Cover the bowl with a clean kitchen towel and allow to rest for 10 minutes.
• Uncover the bowl and add the salt, oil, honey, and lemon juice. Beat for 1 minute.
• Add the remaining 2 1/2 cups of flour, one cup at a time, mixing well between each cup. Knead the dough in the mixer (still using the dough hook) until the dough pulls away from the sides of the bowl and feels smooth rather than sticky. This usually takes 10 to 15 minutes, but if your dough pulls away and loses its stickiness sooner, it could take as little as 5 minutes.
• Grease two nonstick bread pans measuring 8 1/2" x 4 1/2" x 2 1/2" to 9" x 5" x 3" each (or grease two regular bread pans and then line them with parchment paper). Preheat the oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute.
• Turn the dough onto a greased surface. Evenly divide it into two loaves. Form and place the dough into the prepared bread pans, gently pressing it into the corners.
• Place the pans in the warm oven and allow them to rise for 20 to 40 minutes, until the dough is nicely domed above the tops of the pans. Without removing the pans from the oven, turn on the oven to 350°F and set the timer for 30 minutes. The bread is done when the tops are golden brown and the internal temperature reaches 190°F to 200°F on an instant-read thermometer. Once the loaves are baked, immediately remove the hot bread from the pans to cool on a rack.

NON-DENSE DELICIOUS WHOLE WHEAT BREAD

Steps:

• Mix the preferment well and knead in a large bowl or on the counter untill smooth (3 to 5 minutes).
• Cover with oiled plastic wrap and place in the refrigerator.
• Mix the soaker and knead in a similar fashion.
• Cover with oiled plastic and place at room temperature for up to 24 hours.
• I have made this with only 30 minutes for both at room temperature with good success. Flavor is inhanced by longer periods of time.
• After the resting period, allow the preferment to warm at room temperature for 2 hours and make the dough.
• Mix the rest of the ingredients with the preferment and the soaker. I like to hand knead the ingredients in until the salt, yeast particles, oil and molasses are incorporated (about 3 minutes).
• Either knead by hand using minimal extra flour, or place in an electric mixer on low speed, switching to the next speed level at the end of the kneading.
• Knead for 10 to 15 minutes until a window-pane is achieved. Pinch a golf-ball sized lump and stretch with hands until light can be seen through the thin dough. If the dough tears easily, knead further until a window-pane is achieved.
• Stretch the dough gently into a rectangle and fold the sides over the top like an envelope and repeat for the other 2 sides.
• Invert the dough into a large bowl (preferably with straight sides) until doubled in volume (about 45 minutes).
• Remove and divide into 2 equal loaves and form boules or place into two 9"x5" oil-sprayed loaf pans.
• Cover with oiled plastic and allow to rise in an 80 F space - I set the loaves on a hot water tank that is a constant 80°F.
• Preheat oven to 375F and place a heavy pan or skillet in the bottom of the oven.
• When 1.5 times or twice their volume remove and uncover.
• If free-form loaves, score with a razor blade or sharp, serrated knife and place in the middle of the oven.
• Add 1/2 cup of hot tap water to the preheated pan in the bottom of the oven.
• Bake for 20 minutes and roate loaves for even browning.
• Bake 30 more minutes until 205F internally or they sound hollow when thumped on the bottom.
• Remove from the oven; remove from the pans and set loaves on a wire rack to cool before slicing.

SOFT WHOLE WHEAT BREAD MACHINE RECIPE

Steps:

• Pour warm water into bread machine pan with agave/honey and yeast. Let rest until froth forms (~8 minutes).
• Mix dry ingredients separately. Addition of cinnamon is added for its natural preservative nature and not for taste. More shakes will add a different taste to the bread.
• After froth forms add dry ingredients to bread machine and set on basic (white bread) setting on light crust.

SOFT AND DELICIOUS TWO-HOUR WHOLE WHEAT BREAD

Steps:

• Dissolve yeast as per package instructions.
• Make a sponge using all ingredients down to and including salt.
• Use bread mixer or hand-held electric beaters.
• Let rise about 10 minuets.
• Add remaining flour gradually as needed to make a soft dough.
• Knead on floured board; cover with plastic wrap and let rise until double.
• Punch down; shape into four loves; place in greased bread pans.
• Cover and let rise again until double.
• Bake at 350 degrees for 30 to 40 minuets.
• Put hot bread on a towel to cool for a soft crust.